Sunday, August 8, 2010

By The Pound

I do it every time. I can't help it. I go to Costco and I stock up on 3-pound containers of blueberries for $5.99. I love blueberries and it only seems logical to buy that many at that price. I even do it at the regular grocery store. If a pint of blueberries is $1.99, why not buy a 2-pound clam shell of them for $4.99? It only makes sense, right? Until you get home and you actually have to use them!

I usually keep the blueberries in the fridge and I'll bake with them, add them to cereal or smoothies, or throw them in pancake batter. Then a couple weeks go by and they get shoved to the back of the refrigerator and I forget about them. By the time that happens, I go into panic mode and I fear the blueberries are going to whither and wrinkle and turn to mush so I throw them into the freezer (still in the clam shell) where they'll last for the next few months or until I need to add them to the next recipe.

Sometimes I forget I have blueberries in the freezer and I buy more to stock my fridge. They start getting wrinkly and I panic to use them up- it's a vicious cycle, I'm telling you! That's where this recipe came into play. This tart consists of a thick buttery shortbread crust and it's topped with a perfectly simple custard and 3 cups of berries. I used blueberries, but the original recipe calls for raspberries- a mixture of both would be nice. The custard is creamy, the crust is firm but when the two meet up it's the slightest bit chewy- in a good way. It's sweet and tart and a taste of summer in every bite. If you have ever multiplying berries then give this recipe a try.

Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form (I used a pastry blender to incorporate the ingredients, but a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread.

For the lemon custard: Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and a 1/4 cup of flour. Pour the lemon cream over the raspberries.

Bake the tart until the custard is set, about 30 minutes (My tart took about 50 minutes for the custard to set in the middle). Let cool completely, then dust with powdered sugar.

NOTE: The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. This may take longer than 30 minutes.

Hello from Belgrade, Serbia! I've came across your wonderful blog by accident and I am so lucky I did. Fantastic dishes you have! I am looking foreward to visiting your blog and waiting for the new recipes.I just have a question about the tart. In the recipe it says to pour the blueberries over the baked tart then the custars over the fruit, and in the picture it looks like it's vice versa. Beautiful recipe! Blueberries are expensive here eventhough we are the second largest export country in Europe I could do this with other fruit!

jelena- I followed the recipe as posted. The bottom picture shows a good representation of the layers. That thick bottom layer that looks like custard is actually the shortbread crust. I baked it til lightly golden, Then I put the 3 cups of blueberries on the shortbread, then poured on the custard (see the second picture).

I wish that I could find blueberries easily here in Jakarta but too bad, it's very hard and beside not really fresh anymore, it cost like a fortune. But anyway, I managed to eat a lot blueberries during my stay in the USA :)

I was a little worried when you first emailed that this recipe was taking longer to set. It looks like it worked out great. I haven't made this in a long while, and I have berries in the fridge. Thanks for reminding me to make this tart. We love the crust. You have my "Lovely Blogger Friend and Honorary Daughter Award" from me every day. You are such a talented young woman. Thanks for the shout. xoxoxo

Monica, oh, Monica! My dear friend! This is right up my berry alley. :) I have lots of berries, purchased from Sam's, in my fridge. What a wonderful and yummy way to use some of them up. I haven't baked anything since I've been home. :( This and another pastry will be the first to come out of my oven.~ingrid

Just had to say...this was wonderful!!! I whipped up a mini one for myself yesterday in a tiny sprinkform pan I have...Dessert for 1! I cut the recipe down.My husband will not eat cooked fruit, so I made it for me and loved every bite! I did make him taste it and the kids as well...but for now looks like it is all mine! This is going to become a regular for me for sure...THANKS Monica!!!!!!

I was looking for a basic cobbler recipe to use up the wild raspberries and blackberries that grow on my property. I used a mix of berries, but didn't make any other changes to the recipe and it was amazing. Thanks.

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Welcome To My Blog

My name is Monica and I'm a stay at home mom living in central Texas. I like to cook, but baking is my passion. I am an (obsessive) collector of cake stands, cookbooks and bakeware. I make lots of yummy treats and often share my sweet creations with friends, family and anyone else who is willing to be my guinea pig. I have lots of recipes in the archives so I hope you'll stick around for awhile!

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